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1
Preheat the oven to 175 degrees Celsius.
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2
Line several baking pans with parchment paper.
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3
Grate the marzipan and mix the sugar in with it. Constantly beating, add the egg whites one by one and then the whole eggs until well combined.
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4
Sift the flour into the wet mixture, then add the salt, ground black pepper, cloves, nutmeg, ginger, cinnamon, candied oranges and lemons, lemon zest, almond flour, and ground hazelnuts and beat together until well combined.
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5
Spoon the batter into a plastic bag and cut one corner off. Squeeze out cookie-sized dollops onto the parchment paper.
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6
Add an almond or hazelnut to the middle of each dollop and bake for 12 minutes until firm but not hard. Remove onto a cooling rack to let cool completely.
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7
If you choose to top the cookies with chocolate rather than nuts, you will need to put the dark chocolate, butter, and heavy whipping cream in a microwave-safe bowl and microwave in 1-minute increments until melted.
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8
Dip the tops of the cookies in the chocolate mixture and top with the dried fruit or nuts of your choice. Let cool and enjoy.
